Roasting vegetables is one of my absolute favorite ways to prepare them. While root vegetables and winter squash take 30 minutes or more, roasting tender green vegetables such as green beans takes literally minutes.
It's one of my favorite weeknight dinner tricks and a thousand times more flavorful than steaming them. I preheat the oven and dress the vegetables as soon as I get home. Then, once the oven is hot and the vegetables are cooking, I can change, catch-up with Ravi, or just take a breather!
The recipe as written is very basic with just salt and pepper to season; however, I tend to add a few teaspoons of whatever spice blend I feel like - chili powder, garlic, Italian seasoning, etc. It keeps things a little more interesting from week to week. I love dipping them into my tahini sauce too - think green bean fries.
Roasted Green Beans
1 pound green beans or haricot verts
1 Tbs. extra virgin olive oil
sea salt + pepper
Preheat oven to 400 degrees. Line a sheet pan with parchment paper for easy clean-up.
Toss green beans with olive oil and a generous pinch of salt + pepper. Spread evenly onto the sheet pan in a single layer and roast for 15-20 minutes - until parts of the beans are deep golden brown and starting to crisp. Cooking time will depend on the thickness of the beans.
Serve warm or room temperature.
Note: You could easily swap out the green beans for broccoli. The timing and technique are exactly the same.